Wines and Meads, from "both sides of the pond" plus a few bits of other fermented food/drink

Saturday, September 04, 2010

New Batch ingredients

In an earlier post (about treasure) I showed some stuff that Keith was kind enough to send over for me. In the picture is the remainder of the Oklahoma Wild flower honey mixed up to a gallon (imperial) with water (nothing special, just tap water).

To work out how to proceed, I've taken a gravity reading which tells me that it's quite high, at 1120. So presuming a drop to 1000 to consider the ferment finished, that should give me about 16.3 %ABV.

There was about four and a half pounds in weight of the honey left so I figured I'd just make it up "as is" and just age it.

Hence it doesn't really matter if it ends up with an "alcohol hot" taste when the ferment has finished.

As I had no idea what the gravity would end up at, I wasn't sure what yeast I would use, but as its 1120, I'll just run with some D21.

The intention is to rehydrate the yeast with some GoFerm and then add FermaidK and some DAP once the lag phase has finished.

I'll be aerating it twice a day to the 1/3rd sugar break (1080 in this case).

D21 is listed as having moderate nutrient needs so I'll be checking the mead calculator over at Gotmead to make sure about the nutrient requirements.